Tosca Cafe

"It’s a North Beach institution, where movie stars and locals have mingled for years. Now its menu is a little more modern, though the pastas remain a favorite. Pro move: Grab a spot at the bar where pastas and cocktails are an excellent backdrop for conversation with your neighbors." - Ellen Fort

"Park Tavern's smoked deviled eggs come correct with bacon, pickled jalapeño and chives. “Personally I think [for] the perfect deviled egg, the filling needs to be creamy, but it needs to have great acid,” says executive chef Jennifer Puccio. “It also needs to have texture. And then the same thing with the topping needs to pop.”" - Rose Garrett, Caleb Pershan

"Tosca might not be the culinary powerhouse it once was — at least, not according to some experts — but the restaurant’s house cappuccino remains a San Francisco classic. The drink dates back to Prohibition when Tosca served it under the guise of being mere espresso and milk. In reality, it’s spiked with bourbon and cognac with a touch of chocolate." - Lauren Saria

"This classic San Francisco haunt has recently been revamped, but the cozy cherry leather seats, open kitchen, and always-packed, rowdy bar up front remain as charming as ever. Tosca blends fresh Californian ingredients with an Italian sensibility. Order both the bucatini and crispy pig ears, and don't miss the tiramisu for dessert. Imbibers: Tosca is famed for its house cappuccino (not an actual one, it's made with cappuccino mix, cream, armagnac and bourbon). It's a prime spot for date nights, although the bigger booths make it a great option for larger parties, too." - Kimberley Lovato, Jenna Scatena

"North Beach’s infamous drinking den reopened in 2021 with a loving restoration, and it’s better than ever, bullet holes and all. Of course, they kept the House Cappuccino, which might be a controversial inclusion on this list, because as true San Franciscans know – it does not include any coffee. But with bourbon, cognac, chocolate, and steamed milk, it’s a warm and cozy comfort." - Flora Tsapovsky, Eater Staff